Located in Xinchang, Pudong, Shanghai, this is a common dish in our family. My mom's online name is "Honghonghuohuo" (meaning "Prosperous and Fiery"), so today I'm sharing one of her signature dishes—Lion's Head Meatballs! Our whole family loves this dish. It uses the simplest ingredients and the simplest method, yet it's incredibly delicious!
Materials
hind leg meat
1 jin
egg
1
garlic cloves and onions
6 petals
ginger
4 pieces
Salt
2 spoons
sugar
2 spoons
Light soy sauce
2 spoons
Dark soy sauce
2 spoons
Steps for making a bright red lion's head meatball
Step 1
Mince 1 pound of pork hind leg meat, add 1 egg and mix.
Step 2
Prepare 6 cloves of garlic and 6 cloves of shallots, mince them and set aside.
Step 3
Heat oil (my mom used rapeseed oil), then fry the meatballs in the oil.
Step 4
Once the color changes, flip it over and fry until both sides are browned. Remove from the pan and turn off the heat.
Step 5
Add four or five slices of ginger, two teaspoons of sugar, two teaspoons of light soy sauce, two teaspoons of dark soy sauce, and water to cover the lion's head meatballs.
Step 6
Step 7
Cover and cook until done, turning the food once or twice during cooking to ensure even coloring, and reduce the liquid by 2/3.
Step 8
It's done! 😛
